Cut chicken legs into thighs and drumsticks and pat dry.

Season chicken with salt and pepper.

In a large stock pot (or enamel coated Dutch oven) over medium heat, melt butter in oil.

Brown chicken in batches and transfer to plate.

Add shallots to pot and sauté over medium heat for about 5 minutes, or until softened.

Add tomato paste and cook for another minute.

Pour in wine and increase heat to high. Boil wine until reduced by half, about 5 minutes.

Add chicken broth, mushroom and chicken pieces.

Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened.

Stir in chopped marjoram and serve.